11 Reviews

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Waaaay better than anything out of a can or packet. I didn't have any Gravy Master or Kitchen Boquet so I used beef "better than boullin" -yummy. I'll use this again.

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TransplantedHusker October 28, 2007

The perfect directions for making gravy! I made a roast and followed this and the gravy was awesome!

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karens2kids January 12, 2009

this is a great recipe for gravy gravy master is a good change. a little hint for less greasy gravy though, put your drippings in a glass or metal bowl and put in freezer for 1/2 - 1 hr (if time allows you) then scrape off the fat, this will leave you with all the flavor, with little to no fat added

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Bill Wielenbeck November 24, 2008

What I like about this recipe . is the roasted meat and the gravy master. a good touch

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sadie44 October 31, 2008

It's great to have a recipe with actual amounts. I remember watching mom make gravy, but she never measured so I would never know how much to add and it never came out right.

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Vyrianna September 07, 2008

Quick, easy and SO much better than storebought. Thanks.

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Love to Eat!! July 16, 2008

Whether your having turkey, chicken, pork, beef, or lamb just add this to your pan drippings, and you have the best gravy there is! I have been making my gravy this way for years. Thanks for sharing your recipe with all the newbie and oldie cooks! Linda

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Linda's Busy Kitchen December 09, 2007

This was simple and tasty. It worked exactly as written. I added garlic and Mrs. Dash for a bit more spice.

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Chava Cohen March 15, 2007

This is one of those "duh" recipes, but like the lead-in says, it's for all those 30-somethings who need the basics, and this one works fine. One alternative... you can use a whisk... just be sure the water is cold and presto... no lumps. One of the classics... simple yet effective.

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Nick Danger November 26, 2006
Gravy for Beef, Pork, Chicken or Turkey